Louisiana-Style Tilapia
with Potato Wedges, Red Cabbage Slaw & Spicy Remoulade
Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking ultra-crunchy, spiced tilapia fillets with sides of cabbage-carrot slaw and crispy potato wedges. It’s all finished with a drizzle of one of our all-time favorite condiments: zingy, creamy remoulade. Now if only this came with beignets for dessert...
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cornstarch
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
11 ounce
Tilapia
(Contains: Fish)
5 teaspoon
White Wine Vinegar
1 tablespoon
Old Bay Seasoning
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 unit
Chili Pepper
Not included in your delivery
1.5 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Finely chop chili.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
In a medium bowl, combine shredded red cabbage, cabbage and carrot mix, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and 1½ tsp sugar (3 tsp for 4). (You’ll use the rest of the sour cream in the next step.) Season with a big pinch of salt and pepper; toss to combine.
Halve tilapia fillets* lengthwise. (You’ll have a larger piece and a smaller piece.) Pat dry with paper towels.
In a shallow dish, combine Old Bay Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).
On a plate, combine panko and cornstarch.
Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)
Transfer to a paper-towel-lined plate.
Divide potatoes, slaw, and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.
